Summary of Key Beliefs and Commitments

KFC BBQ Rancher

Food

Food safety and quality

Food safety is our top priority. We’re committed to operating great restaurants that meet the highest standards of food safety and quality.

KFC UK and Ireland’s restaurant food safety systems include rigorous standards and training for employees. We also demand outstanding quality control, not just of our products, but in suppliers' management processes as well.

Our aim is to achieve at least a four (out of five) food rating in all restaurants in the Food Standards Agency’s Food Rating Scheme.

Nutrition

We recognise the role we can play in making a difference to the UK's health and wellbeing and as a Responsibility Deal partner we’re committed to help people make healthier choices.

Our nutrition strategy is focused on more choice for customers, nutritional improvement in our product ingredients, and more transparency about product nutrition.

  • We’re committed to improving nutritional values across our menu.
  • We aim to reduce salt in our best-selling lines by an extra 15% by the end of 2014.
  • We will develop new ways to help customers better understand the nutritional content of our food on our menu boards, in our restaurants and online.
  • We’re committed to providing greater credible choice and will continue to develop and trial ‘better for you’ products.
  • We will continue to be an active Responsibility Deal partner.

Responsible sourcing and animal welfare

We have a responsibility to work with our suppliers to ensure our food and ingredients are sustainably sourced.

Our aim is to make a positive difference across our supply chain, all the way from the grower and farmer to our restaurants.

We believe animal welfare is essential for high-quality food and an important ethical concern for our customers, which is why we work hard to ensure the chickens we buy are well cared for.

Our Supplier Code of Practice sets out our expectations on ethics, sustainability and animal welfare, and we share supplier best practices and innovations worldwide.

All our suppliers, UK and overseas, are held to our robust Code of Practice and must comply with UK, EU and Red Tractor standards.

  • In 2014 we will work with our suppliers to make our supply chain more transparent to local and national stakeholders.
  • We are committed to ensuring that all our Original Recipe Chicken on the Bone comes from suppliers in the UK or Ireland. We currently buy from more than 500 British and Irish poultry farms and remain committed to British and Irish farming.

People

Benefits and culture

We believe all employees have the right to work in a fair and safe environment.

We believe recognising our employees is incredibly important and our exceptional culture of recognition sets us apart.

The Yum! Worldwide Code of Conduct is the foundation for how we conduct ourselves and do business.

Our sales incentive programme allows team members and team leaders to share in the success of their restaurant.

We encourage work-life balance through systems, policies and informal practices.

We use formal and informal recognition to make work fun and engaging for our employees whenever we can, and at all levels.

We have introduced a wellbeing programme across our entire business.

Training and development

Our ambition is to be the best business in the UK for training and development and to be known as a great place to work, with recognition at our core.

We believe that the training and development we provide has the potential to transform thousands of young lives.

We have created a clear career path for our restaurant teams with accredited training at every stage, including apprenticeships.

We support employees to study for external qualifications. We want every restaurant to be a training centre, and have equipped them all with our learning management system, the Learning Zone.

  • Our intention is for every employee to have the chance to obtain formal qualifications:
    • We offer all team leaders the opportunity to train for an Advanced NVQ Apprenticeship in hospitality management.
    • We will make level-two apprenticeships available to team members as quickly as possible. From 2014, our aim is for four employees to enrol per quarter per restaurant – that’s around 1,000 per year.

Community

Our continued success depends on us benefitting every community where we work.

We are committed to using our training and development programmes to make a positive difference locally, especially for young people.

We provide local jobs and first-class training and careers.

We design new restaurants to be sensitive to local concerns and work with the community to understand local needs and adjust the design and build of new restaurants accordingly.

We pick up litter and help to keep the local area clean. We build and maintain restaurants to be modern, efficient, clean and environmentally sound.

Our restaurants and sites are regularly refurbished and operate to the highest health and environmental standards.

We will develop our Work Ready Workshops initiative, where young jobseekers come to our stores and receive training from our employees.

Litter management

We recognise the impact of litter on local communities and have a clear responsibility to minimise litter in and around our restaurants.

We operate litter picking programmes around our restaurants and in the community, and through our recently introduced late-night litter picks.

We always implement a litter-picking programme for every restaurant. Each restaurant carries out at least four daily litter collections in the area around the store, and we support local litter-prevention initiatives.

We will continue to manage litter, ensuring each restaurant executes its programme fully.

Barnardo’s Partnership and the Work Foundation

We believe our partnership with Barnardo’s is changing lives, inspiring and engaging our employees and strengthening our investment in the local communities where we work.

We have a responsibility to use our expertise in training young people to influence public policy and be a champion for young people.

Our UK-wide partnership with Barnardo’s provides work placements in our restaurants for young people struggling to find a job. The programme provides crucial team-working and employability skills.

In partnership with The Work Foundation, we surveyed 2,000 young people to obtain valuable insights into their thoughts and opinions on work and training.

  • We will continue grow our partnership with Barnardo’s across the country as quickly as possible.
  • We will continue to use our expertise, in partnership with organisations such as The Work Foundation, to influence public policy on youth employment and training on behalf of young people.

World Food Programme

We believe it’s right to contribute to the global community.

We raise hundreds of thousands of pounds each year in support of the United Nations’ World Food Programme (WFP). Since 2007, KFC UK and Ireland has raised over £3.5 million – just over £1,000,000 in 2013 alone. This is the equivalent of six million meals for children in the poorest parts of the world.

We will continue to support the WFP and equip and encourage our team members to fundraise through local initiatives.

Environment

Our restaurants and the environment

We recognise our clear responsibility to reduce the carbon footprint of our restaurants.

Reducing energy use in our restaurants is the our greatest opportunity to reduce our direct carbon footprint, which is why we are training our employees and investing in resource-efficient technologies to reduce waste and minimise energy, water and packaging usage.

During construction, we test and implement green technologies and practices. Our eco restaurants pilot energy-saving measures before they become standard measures in major refurbishments.

  • We will reduce total energy use per customer transaction by 20% by 2020 from 2012 levels, across both company-owned and franchised restaurants.
  • We will minimise resources used while building new restaurants, use recycled materials wherever possible and ensure all our contractors are members of the Considerate Constructors scheme.
  • We will continue to ensure 100% of our waste cooking oil is turned into biodiesel.
  • We will further minimise the food waste our restaurants generate.

Sustainable sourcing

We are committed to ensuring our suppliers source our food, ingredients and all commodities sustainably.

We recognise the need to remove, reuse or reduce packaging, but never at the expense of food quality or our ability to serve food safely, quickly and conveniently.

Our Supplier Code of Practice requires suppliers to have in place clear environmental policies and management systems.

We only purchase from packaging suppliers who buy from well-managed, sustainable sources.

  • We will continue to work with suppliers to ensure 100% of our packaging is from recycled or sustainable sources.
  • We will undertake a packaging review to develop specific commitments for using recycled materials (within health and safety constraints) and to make it easier for our customers to recycle our packaging.